Development of a blue maize pinole: Optimization of functional ingredients by a D‐optimal mixture design approach.

MLA

Sánchez, Madrigal, Miguel Ángel, et al. “Development of a Blue Maize Pinole: Optimization of Functional Ingredients by a D‐optimal Mixture Design Approach.” Journal of Food Processing & Preservation, vol. 46, no. 8, Aug. 2022, pp. 1–15. EBSCOhost, https://doi.org/10.1111/jfpp.16774.

APA

Sánchez, M. M. Á., Quintero, R. A., Meléndez, P. C. O., Soto, D. M. A., Tobías, E. J. L., Neder, S. D., & Paraguay, D. F. (2022). Development of a blue maize pinole: Optimization of functional ingredients by a D‐optimal mixture design approach. Journal of Food Processing & Preservation, 46(8), 1–15. https://doi.org/10.1111/jfpp.16774

Chicago

Sánchez, Madrigal, Miguel Ángel, Ramos, Armando Quintero, Pizarro, Carmen O. Meléndez, Dagnino, María Aurora Soto, Espinoza, Jazmín L. Tobías, Suárez, David Neder, and Delgado, Francisco Paraguay. 2022. “Development of a Blue Maize Pinole: Optimization of Functional Ingredients by a D‐optimal Mixture Design Approach.” Journal of Food Processing & Preservation 46 (8): 1–15. doi:10.1111/jfpp.16774.